Those that are slender and long are typically less juicy and better off fried. This phenomenon is markedly observed in eggplant which immediately turns brown after cutting.
As a general rule of thumb when choosing an eggplant, keep in mind that plump, rounded eggplants tend to be juicier and more ideal for baking and casseroles.A female eggplant will have a long brown mark on the bottom. How can you tell if the eggplant is male? Look at the bottom and see if there is a brown circle there. They say that male eggplants have fewer seeds.You can also blanch or steam it and freeze it, as it will keep for six to eight months frozen. Prepare the entire thing at once if you have the excess, puree and freeze it with lemon juice for future use. Some people say to perforate a plastic bag and store it in there. Store the eggplant in your refrigerator, but not for more than a week. Eggplant can be left at room temperature for a day or two.
BROWN EGGPLANT FLESH WATER SKIN
Choosing smaller eggplants is generally best, though other experts have said that the size does not matter and instead the firmness and skin can be a telltale sign of a great eggplant. Note that larger eggplants could be more bitter in taste and have more seeds inside.When you bring home an eggplant, make sure it is not wrapped up completely in plastic.For optimal freshness, make sure it is not mushy or moldy. Take a peek at the stem and see if it is a verdant green.The water will turn brown as the eggplant. Let the eggplant stand in water for 20 minutes. As soon as you slice the eggplant, transfer the slices into the salted water. The volume of water should be enough for all the eggplant slices to dip in fully. Make sure there are no brown blemishes or soft spots on the eggplant. Keep a large bowl of water at room temperature handy, with a teaspoon of salt dissolved in it. If the skin is dull, it may not be the best quality. As for the outside layer, look for something that is smooth and shiny. Actually, even when it starts getting brown inside, the eggplant is still edible, especially if you are planning on roasting it. You want your eggplant to be firm, but not hard.
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